Sun-Kissed Lemon Chicken with Briny Artichokes & Mediterranean Olives
Description
This dish tastes like a seaside lunch on the Mediterranean coast. Juicy, golden-seared chicken is gently braised in a lemony, herb-infused sauce with tender artichoke hearts and briny olives. The result is bright, savory, and deeply comforting without being heavy. Perfect for weeknights, yet elegant enough for guests—especially when served with crusty bread or fluffy rice to soak up the sauce.
Ingredients (Serves 4)
For the Chicken
4 bone-in, skin-on chicken thighs (or breasts if preferred)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp paprika
For the Sauce
1 small onion, finely sliced
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1½ lemons (about ¼ cup)
¾ cup chicken stock
1 cup marinated artichoke hearts, drained and halved
½ cup Mediterranean olives (Kalamata, Castelvetrano, or mix), pitted
1 tsp dried thyme or Italian seasoning
1 tbsp capers (optional but lovely)
To Finish
2 tbsp fresh parsley, chopped
Extra lemon wedges for serving
Time Breakdown
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Instructions
Season the chicken
Pat the chicken dry. Season both sides with salt, pepper, oregano, and paprika.
Sear for golden flavor
Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5–6 minutes until deeply golden. Flip and cook another 3 minutes. Remove chicken and set aside.
Build the flavor base
In the same pan, lower heat to medium. Add sliced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
Create the lemony sauce
Add lemon zest, lemon juice, chicken stock, thyme, artichokes, olives, and capers (if using). Stir and bring to a gentle simmer.
Braise the chicken
Nestle the chicken back into the pan, skin-side up. Cover partially and simmer for 18–22 minutes, until chicken is cooked through and tender.
Finish & serve
Sprinkle with fresh parsley and serve with lemon wedges. Spoon plenty of sauce over the chicken.
Serving Suggestions
Crusty bread or garlic flatbread
Steamed rice, couscous, or orzo
Roasted potatoes or herby mashed potatoes
Simple cucumber-tomato salad on the side
Questions & Answers
Q: Can I use boneless chicken?
Yes! Boneless thighs or breasts work well. Reduce simmer time to about 12–15 minutes to avoid drying out.
Q: What olives are best?
Kalamata for bold flavor, Castelvetrano for mild and buttery, or a mix for balance.
Q: Can I make this ahead of time?
Absolutely. It tastes even better the next day. Reheat gently on the stove with a splash of stock.
Q: Is this dish very sour?
No—the lemon is bright but balanced by the olives and stock. You can reduce lemon juice slightly if you prefer milder acidity.
Q: Can I bake this instead?
Yes. After searing and making the sauce, transfer everything to a baking dish and bake at 180°C (350°F) for 30–35 minutes.